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Advanced Dairy Chemistry
Volume 2, Lipids
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"The Advanced Dairy Chemistry" series was first published in four volumes in the 1980s (under the title "Developments in Dairy Chemistry") and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. "Advanced Dairy Chemistry Volume 2: Lipids, Third Edition" is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded.
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Springer-Verlag New York Inc; April 2007
824 pages; ISBN 9780387288130
Read online, or download in secure PDF format
824 pages; ISBN 9780387288130
Read online, or download in secure PDF format
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0387288139
9780387263649
9780387288130